Number of the records: 1
Temperature and storing time effect on rheologic properties of selected tomato ketchups
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$a Temperature and storing time effect on rheologic properties of selected tomato ketchups = $b Uticaj temperature i vremena čuvanja na reološke osobine odabranih kečapa od paradajza / $c Peter Hlaváč ... [et al.] 246 31
$a Uticaj temperature i vremena čuvanja na reološke osobine odabranih kečapa od paradajza 300 $b ilustr., tab. 500 $a KEGA 017 SPU-4/2017, No. 26220220180 504 $a Bibliografické odkazy 546 $a Resumé srbsky 650 07
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$7 spu_us_auth*0350580 $a kečupy $2 NI001PH 650 07
$7 spu_us_auth*0348399 $a reologické vlastnosti $2 NI001PH 650 07
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$7 spu_us_auth*0340072 $a skladovanie $2 NI001PH 700 1-
$7 spu_us_auth*0017216 $a Hlaváč, Peter, $d 1976- $u SPUTFA08 $4 aut $9 20 $X 1478 700 1-
$7 spu_us_auth*0019080 $a Božiková, Monika, $d 1974- $u SPUTFA08 $4 aut $X 1541 700 1-
$7 spu_us_auth*0397676 $a Petrović, Ana, $d 1986- $u SPUTFA08 $4 aut $9 20 $X 31198 700 1-
$7 spu_us_auth*0383856 $a Ardonová, Veronika, $d 1987- $u SPUTFA08 $9 20 $4 aut $X 45184 700 1-
$7 spu_us_auth*0395895 $a Kotoulek, Petr, $d 1978- $u SPUTFA08 $4 aut $9 20 $X 53938 773 0-
$w spu_us_epca*072963 $t Journal on processing and energy in agriculture $x 1821-4487 $7 nnas $d Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi $g Vol. 23, no. 2 (2019), s. 78-82 856 4-
$u https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2019/1821-44871902078H.pdf
Number of the records: 1